In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.

Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Directions

Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.

Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.

Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.

Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder.
Combine the brandy, water, and all the spices.
Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands.
Stuff the sausage immediately into the casings of your choice (I like to use 35mm natural hog casings) or leave it bulk to be made into patties.

There are many ways you can vary this basic recipe. For example:
Add 2 tablespoons of dried red pepper flakes for a hot game sausage
Add 1 tablespoon of liquid smoke for a smoky fresh sausage, or…
Add 1 teaspoon of cure (Prague powder #1 or Instacure #1) and smoke the stuffed links in the sausage smoker.

Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16″) plate of your meat grinder.
Add the ground beef to the venison.
Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night.
After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage.
Place the foil covered rolls on a rack over a drip pan and bake in the oven for 1 1/2 hours at 350 degrees.
Take out the sausage, remove the foil, soak up any remaining drippings by rolling in paper towels, rewrap in foil and allow to cool.
Once your venison sausage is cooled and firm you can slice it for sandwiches or snacking. If you plan to keep it more than a few days it is best to freeze it.

Set a wok or saute pan over high heat for a minute or two. Add the peanut oil and heat it until it just barely begins to smoke. Add the meat and stir fry it for 90 seconds. Remove the meat from the wok and set aside.

Add the carrot and stir fry 30 seconds. If the wok is too dry, add a little more oil. Add the garlic and chile and stir fry everything for 1 minute.

Add the leftover cooked rice and the peas and stir fry for 3 minutes, breaking up any lumps. Return the meat to the wok and add the soy sauce and white pepper. Stir fry 1 minute.

Move the contents of the pan to one side and pour the egg into the wok. Scramble the egg a little, then bury it with the rice mixture. Spread the rice evenly over the pan and let cook without disturbing it for 1 minute. Mix everything around and let it cook undisturbed 1 final minute.

6 quail breasts, dressed and freshly rinsed
6 slices bacon
1 small onion, quartered and sliced
4 tbsp. butter
2 tbsp. parsley
garlic powder
salt
pepper
In a baking dish, place the butter and sliced onion. Put the pan in the oven and allow it to preheat to 350°F.
Meanwhile, salt and pepper each quail breast to suit your taste. Wrap each breast with a slice of bacon. When the oven is preheated and the butter melted, remove the pan from the oven.

Place each breast in the hot pan. Sprinkle with the parsley and garlic powder to suit your taste. Cover pan with aluminum foil.

Return to oven and bake for 50 minutes to 1 hour, until juices run clear.

If desired, you can serve with sauteed mushrooms and peppers, or add mushrooms and peppers to the onion in the pan.

Serves 4
4 semi-boneless quail, thawed
Salt and pepper
2 TBSP olive oil
1 garlic clove, finely chopped
1 tsp fresh or dried thyme
1 tsp honey
Start a very hot fire in a charcoal grill or turn a gas grill to high heat. Season the quail with salt and pepper, then marinate in the olive oil, garlic, thyme and honey for at least one hour and up to one day, refrigerated. Brush the grill grates with a little oil, then place the quail, breast side down, on the grill for about 3-4 without moving them. Turn the quail 90 degrees and grill for another 2 minutes. Flip the quail and cook for an additional 3-4 minutes. Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.